Quick and easy Salmon with Creamy Tuscan Sauce delivers flavor that tastes like you’re channeling the king of chefs August Escoffier’s cooking prowess.
Ingredients
- 4 Salmon filets — pat dry, season with salt & pepper
- 2 tablespoons Extra Virgin Olive Oil
- 3 tablespoons Butter
- 3 cloves Garlic
- 1 ½ cups Cherry Tomatoes
- 1 bunch fresh Spinach
- 1 ½ cups Heavy Cream
- ⅓ cup Vermouth + 2 tablespoons shiro (mild yellow) Miso (optional umami level)
- 1 tablespoons Tomato Paste
- Dash of Turmeric and Paprika
- ¼ cup shredded Parmesan Cheese
- ¼ cup each chopped fresh herbs: Basil, Parsley
- Lemon wedges
Preparation
- Heat oil in a large skillet over medium heat. Add salmon filets (if skin on, start with skin side down) and cook for 6 minutes until golden brown. Turn and cook for 2 more minutes. Remove to a plate.
- Reduce heat, add butter, garlic, tomatoes, salt and pepper. When tomatoes burst, add spinach and cook until it wilts. Stir in cream, vermouth/miso blend (optional), tomato paste, Parmesan, spices and herbs, simmer for 3 minutes.
- Return salmon to skillet and spoon sauce over filets. Simmer for 3 minutes.
- Serve over cooked linguine or angel hair pasta.
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Want to know more about how to select the best bottle for your budget? You can find a great bottle at any price range if you know how to determine quality vs. price. Learn more in our primer Selecting the Best Wine for Your Budget.
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